Sweet and tangy carlota de limón is an easy Mexican lime icebox cake that’s perfect for spring and summer. Layers of crisp Marias cookies and a creamy key lime mixture come together for a sweet and simple dessert.
If you like key lime pie, you’ll love carlota de limón. This recipe uses Marias cookies (just like my atole de galletas does), which I often pair with a cup of café de olla, but once I heard about how they’re layered in this dessert, I had to try it!
This recipe is very easy to make and perfect for kids, so I had my toddler help me make the cookie layers. She (and I) sneaked in a couple of Marias cookies for ourselves, of course. It only takes minutes to assemble and then sets in the fridge, perfect for potlucks or weeknights. Here’s why I love this recipe:
- It’s really easy to make: No baking or mixing required. Just blend the ingredients and assemble the layers!
- Simple and budget-friendly ingredients: Carlota de limón only uses 5 ingredients, most of which are pantry staples like vanilla, sweetened condensed milk, and evaporated milk.
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What is Carlota de Limón?
Carlota de limón is a Mexican lime icebox cake made with layers of Marias cookies and a lime mixture made with key lime juice,sweetened condensed milk,evaporated milk,and a hint of vanilla. It’s a very simple and easy dessert that’s great for spring and summer!
Carlota de limón translates to Lime Charlotte Cake,given its similar interpretation to a Charlotte Cake,but with a Mexican twist using Mexican Marias cookies and key limes. It only takes minutes to assemble and can be refrigerated overnight to set,making it the perfect no-fuss dessert.
Carlota de Limón Ingredients
- Marias cookies:Maria’s cookies are thin and crisp biscuit-type cookies,similar to a graham cracker. They have a hint of sweetness and are crisp enough to hold their texture with the key lime mixture. I’ve found that their flavor is nearly identical to animal crackers. You can purchase them in many large supermarkets,specialty Hispanic grocery stores,or online.
- Sweetened condensed milk:This adds sweetness to balance the punch and sharp key lime flavor.
- Evaporated milk:Evaporated milk adds some creaminess. You can also use heavy cream instead.
- Key lime juice:The key flavor to a carlota de limón is the tangy lime flavor. I recommend using key limes since the flavor is more intense and balances well with the sweetness from the sweetened condensed milk and Marias cookies. You can use fresh key limes or bottled key lime juice. You can also use regular lime juice if that’s all you have.
- Vanilla:A dash of vanilla extract adds some extra flavor.
- Toppings:You can leave your carlota de limón as is when you set it in the fridge,but I like to decorate mine and garnish it with some lime zest and crushed Marias cookies.
Recipe Tips
- Double the recipeand use a 9×13-inch baking dish.
- Don’t have key limes? You can use regular lime juice or lemon juice;it just won’t have as strong of a flavor.
- Don’t have evaporated milk? You can use heavy cream or half and half.
- Want a firmer texture?Set the carlota de limón inside the freezer instead of the fridge.
- If you can’t find Marias cookies near you,consider purchasing some online. The taste of these cookies is nearly identical to animal crackers,but animal crackers are a bit too small to create the layers that Marias does. You could also use a digestive biscuit that’s not too sweet or graham crackers.
How to Serve Carlota de Limón
Carlota de limón doesn’t require a garnish,but I like to add some for decoration and for extra flavor. Here are some suggestions:
- Spread a layer of whipped cream on top (or on each individual serving) for extra fluffiness and sweetness.
- Add some lime zest for some extra lime flavor.
- Top with crushed Marias cookies for texture and extra sweetness.
Storing and Reheating
To store,cover,and refrigerate for up to 5 days.
To freeze,cover,and freeze for up to 1 month.
Carlota de limón is an easy Mexican lime icebox cake made from layers of Marias cookies and a creamy lime mixture. A tasty,no-bake dessert!
Instructions
Add the sweetened condensed milk,evaporated milk,key lime juice,and vanilla extract to a blender and blend until smooth. Set aside.
Line a 7×7-inch baking pan with an even layer of Maria’s cookies. I used 12 cookies per layer – 9 cookies side by side,then 3 cut in half and placed in the empty spaces.
Pour a thin layer of the lime mixture (about ¼ of the mixture) over the cookies. Spread it out evenly. Repeat this layering process with the remaining Maria’s cookies and lime mixture until all the ingredients are used,creating a total of 4 layers. The final top layer will be the lime mixture.
Cover and refrigerate for at least 4 hours until firm and set.
Garnish with lime zest and a couple of crushed Marias cookies for crunch.
Notes
- Can’t find key limes?You can use regular limes or even lemon;it just won’t have as sharp a flavor.
- Pan size:If you don’t have a 7×7 pan,you can use an 8×8. You can also double the recipe and use a 9×13-inch baking dish.
- Texture:Carlota de limón is a soft-set dessert like an icebox cake. If you want a more firm texture,you can place it in the freezer until it reaches your desired firmness.
- Cookies:Traditionally,this dessert is made using Marias cookies,but you can use graham or animal crackers.
Nutrition Information
Serving:1serving,Calories:294kcal(15%),Carbohydrates:46g(15%),Protein:8g(16%),Fat:9g(14%),Saturated Fat:5g(25%),Polyunsaturated Fat:0.3g,Monounsaturated Fat:3g,Cholesterol:26mg(9%),Sodium:249mg(10%),Potassium:330mg(9%),Fiber:1g(4%),Sugar:33g(37%),Vitamin A:213IU(4%),Vitamin C:5mg(6%),Calcium:243mg(24%),Iron:1mg(6%)
Photography by Ashley McLaughlin.